This Week on Good Food: Mac & Cheese, Food Additives, A Farewell to Bahooka

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A Flaming Mai Tai at Bahooka Family Restaurant (The original image is no longer available, please contact KCRW if you need access to the original image.)

There are over 5,000 food additives on the market but less than half have been through toxicology testing. Food journalist Melanie Warner unwraps shocking details about processed food; plus, investigative reporter Michael Moss talks to KCRW’s Warren Olney about how the junk food industry hooked consumers with an addicting cocktail of salt, sugar and fat. Canadian doctor David Bailey explains why grapefruit can be a health hazard when mixed with some medications. Cookbook author Martha Holmberg says you can make a homemade vinaigrette in less than a minute and cheese expert Laura Werlin lays out the foundation for a delicious mac & cheese. On the restaurant front, Jonathan Gold enjoys David Myers new restaurant Hinoki & The Bird and independent producer Gideon Brower laments the closing of the cult-favorite tiki joint Bahooka. At the market Laura Avery talks to Corina Weibel of Canele restaurant and farmer Robin Smith says her pomelos and grapefruits and sweeter than ever before.